Vanilla-peppermint sugar-cookie candy canes with a thin white glaze and bright crushed-candy topping.
The important detail in this recipe is the way the dough is shaped and finished. Cut ¼-inch chilled dough into 3-inch candy-cane shapes. Transfer the curved shapes carefully with a thin spatula and leave 2 inches apart.
Before mixing, measure the flour without packing it and prepare the pans. Peppermint extract is strong and varies by brand. Use the measured ½ teaspoon for this batch; essential oil is much more concentrated and is not a teaspoon-for-teaspoon substitute.
Watch the first tray closely near the end of the baking range. Let the cookies cool completely before finishing: Whisk confectioners’ sugar with the measured water to make a thick, spreadable glaze. Add drops only if needed. Coat the cooled cookies thinly and immediately scatter crushed candy cane over the top. Dry about 1 hour before serving; humid air may keep the candy sticky.
Peppermint Sugar Cookies
Per tray: 9–12 minutes · About 2 trays, 12 cookies per 13 × 18-inch half-sheet pan.
Plan 139 minutes: 35 hands-on, 60 required chilling, 24 for all trays baked sequentially, and 20 cooling including pan rest. Preheat during preparation or the final chilling minutes. Ingredient warm-up and extra trays add time. The complete total includes 60 additional minutes for the required glaze to firm; humid conditions can take longer.
Kitchen tools you’ll need
- Kitchen scale or US measuring cups and spoons
- Mixing bowl and silicone spatula
- Electric hand mixer
- 13 × 18-inch baking sheets
- Parchment paper
- Cooling rack
- Rolling pin with ¼-inch guides
- 2½–3-inch cookie cutters
- Thin cookie spatula
Vanilla-peppermint sugar-cookie candy canes with a thin white glaze and bright crushed-candy topping.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Peppermint glaze
Peppermint topping
Instructions
Mixing
- Make the doughCream butter and sugar, then mix in egg, vanilla and measured peppermint extract. Add whisked flour, baking powder and salt on low just until cohesive.
Thermal management
- Manage the doughRoll the freshly mixed dough between lightly floured parchment sheets to ¼ inch thick, cover and refrigerate until firm for the stated chilling time. Keep the second slab refrigerated while cutting the first.
Shaping
- Shape evenlyCut ¼-inch chilled dough into 3-inch candy-cane shapes. Transfer the curved shapes carefully with a thin spatula and leave 2 inches apart.
Baking
- Bake one tray at a timePreheat to 350°F (175°C). Bake on the center rack for 9–12 minutes. Edges should be set and only lightly colored; centers must lose their wet sheen. Use cool pans for subsequent trays.
Cooling
- Let the crumb setRest on the baking sheet for 5 minutes, then move to a rack. Allow about 20 minutes total cooling before storing; the center firms as steam escapes.
Finishing
- Complete the cookiesWhisk confectioners’ sugar with the measured water to make a thick, spreadable glaze. Add drops only if needed. Coat the cooled cookies thinly and immediately scatter crushed candy cane over the top. Dry about 1 hour before serving; humid air may keep the candy sticky.
Chef’s Science & Pro Tips
Use a light hand with mint
Peppermint extract is strong and varies by brand. Use the measured ½ teaspoon for this batch; essential oil is much more concentrated and is not a teaspoon-for-teaspoon substitute.
Keep the portion consistent
Cut ¼-inch chilled dough into 3-inch candy-cane shapes. Transfer the curved shapes carefully with a thin spatula and leave 2 inches apart. Different thicknesses need different baking times; bake comparable pieces together.
Use the finish as your cue
Look for a set surface and lightly colored edges rather than a dark golden top. Overbaking dries the center; let the cookies finish setting on the pan.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely and seal in an airtight container. Keep unfrosted cookies separate from moist or strongly flavored treats. |
| Refrigeration | Raw dough: up to 2 days | Cover raw dough tightly. Refrigerating plain baked cookies is unnecessary and can dry them; let chilled dough become workable before shaping. |
| Freeze raw | Up to 2 months | Freeze cut shapes flat, then seal in a freezer bag. Bake from frozen, checking near the usual window and allowing extra time if needed. |
| Freeze baked | Up to 2 months | Freeze fully cooled, plain cookies in a sealed container with parchment between layers. |
| Restore | 30–60 minutes | Thaw glazed cookies in a closed container, then open once they reach room temperature. Do not oven-warm the glaze. |
Notes
- Use the gram weights for the most consistent dough. Small leavener weights are approximate; measure teaspoons carefully. Egg weights exclude shells. Oven temperatures refer to a conventional oven.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24. Includes required fillings and toppings, excludes optional decoration and unused rolling flour. Brands and actual portion sizes change the estimate.
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Frequently Asked Questions
A few helpful answers before you bake.
What texture should these cookies have?
Vanilla-peppermint sugar-cookie candy canes with a thin white glaze and bright crushed-candy topping. Judge the final texture after cooling, not while the centers are warm.
Can I add more peppermint extract?
Peppermint extract is strong and varies by brand. Use the measured ½ teaspoon for this batch; essential oil is much more concentrated and is not a teaspoon-for-teaspoon substitute.
How do I get an even batch of peppermint sugar cookies?
Cut ¼-inch chilled dough into 3-inch candy-cane shapes. Transfer the curved shapes carefully with a thin spatula and leave 2 inches apart. Bake one test tray and check the stated doneness cues; thicker portions need more time than thinner ones.
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